Thursday, May 14, 2009

Hashbrowns with Chive Flowers and Mini-Quiche

I rarely fry things, but I had a craving for hashbrowns and since my chives are blooming I couldn't resist. The pretty purple flowers are more pungent than the mild green leaves of the chive plant and they pair well with potatoes. Instead of making an omelet to go with the hashbrowns I decided to bake the eggs in a mini-muffin pan to create mini-quiches. The result was a very pretty and tasty vegetarian meal.

Hashbrowns with Chive Flowers

2 potatoes, partially cooked and shredded( I boiled them for about 15 min., then shredded)
salt and pepper to taste
Place in oiled or buttered skillet and cook about 10 min. over low-med. heat till bottom is browned, flip and cook another 10 min. till browned. Split a chive flower into florets and sprinkle over top along with some chopped chive leaves. Garnish with a whole chive flower.


Preheat oven to 350. In 1 T. olive oil, cook
1/2 red pepper, diced
1 clove garlic, minced
3-4 min. then add
1 diced tomato
and cook about 5 min. more. Mix into:
3 eggs
1/4 c. skim milk
2 T. chopped fresh basil
1 T. chopped fresh chives
salt and pepper to taste
Pour into greased mini-muffin pan and bake 15-17 min. Makes 12.


Heavenly Housewife May 14, 2009 at 3:27 PM  

I love the idea of using flowers. I think it totally adds something visually to a plate. I just don't know where to find these things. Do you grow it yourself?

s. stockwell May 14, 2009 at 3:35 PM  

We have some in the garden!! and yes! we will use them. best, s

janet May 15, 2009 at 8:41 AM  

Chives are one of the easiest herbs to grow, you can even grow them in a pot. They come back every year and spread quite easily.

thestudiouscook May 16, 2009 at 6:22 PM  

Great breakfast! and I have chives in the garden too:)

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